Pumpkin Dump Cake
This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.
- 29 ounce can pumpkin puree do not use pumpkin pie filling
- 12 ounce can evaporated milk
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 box yellow cake mix
- 1 1/2 cups chopped pecans divided use
- 1 cup butter cut into thin slices
- cooking spray
Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
Place the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a bowl. Stir until smooth.
Pour the pumpkin mixture into the prepared pan.
Place the cake mix and 1 cup of pecans in a bowl; stir to combine.
Sprinkle the cake mix over the pumpkin layer.
Place slices of butter all over the cake mix layer. Sprinkle the remaining pecans over the top.
Bake for 45 minutes or until golden brown and set. Let cool for at least 15 minutes, then serve. Top with ice cream and caramel sauce if desired.
Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 208mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6760IU | Vitamin C: 2.1mg | Calcium: 132mg | Iron: 1.6mg